Ingredients:

  • 4 (6-oz) white fish fillets (Cod, Halibut, or Sea Bass)
  • 1 tbsp extra virgin olive oil for rubbing
  • 0.5 tsp smoked paprika
  • Sea salt to taste
  • Freshly cracked black pepper to taste
  • 2 cups cherry tomatoes, halved
  • 0.5 cup Kalamata olives, pitted and halved
  • 2 tbsp capers, drained and rinsed
  • 4 cloves garlic, thinly sliced
  • 1 tsp dried oregano
  • 0.25 cup dry white wine
  • 3 tbsp extra virgin olive oil for sauce
  • 1 large lemon (half sliced, half juiced)
  • 0.25 cup fresh Italian parsley, chopped
  • 2 oz Feta cheese, crumbled

Instructions:

  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a 9x13 inch ceramic baking dish.
  2. Pat the fish fillets thoroughly dry on both sides with paper towels to ensure proper texture.
  3. Place fillets in the prepared dish. Rub both sides with 1 tablespoon of olive oil, salt, pepper, and smoked paprika.
  4. In a small bowl, toss the cherry tomatoes, olives, capers, garlic, dried oregano, and 3 tablespoons of olive oil. Pour this mixture around and over the fish fillets.
  5. Pour the white wine into the bottom of the dish and top the fish with fresh lemon slices.
  6. Bake for 15–20 minutes, or until the fish reaches an internal temperature of 145°F (63°C) and the tomatoes have begun to burst.
  7. Drizzle with fresh lemon juice and garnish with chopped parsley and crumbled Feta cheese before serving.